Preview

Theory and practice of meat processing

Advanced search
Fullscreen

For citation:


Agafonkina I.V., Korolev I.A., Sarantsev T.A. THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY. Theory and practice of meat processing. 2019;4(3):19-23. https://doi.org/10.21323/2414-438X-2019-4-3-19-23

Views: 159


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)